Pickaway County Health Department

Comments
Discussed report with PIC at the time of inspection. Follow-up inspection scheduled for 2/7/2020 for verification of letter of guarantee from Great Wall supplier. Second follow-up inspection will be conducted on 2/12/2020 to verify modifications made to HACCP plan. During inspection, date marking for refrigerated items was observed but could be more detailed. Also, facility was not marking if pH meter was calibrated before use. pH meter should be calibrated with buffer solution before each use and recorded in pH log. Inspection conducted by Daysia Reese, Crystal Stevenson, and Susej Sullivan Critical Control Points: I. Employee Health – Person in charge is aware of the OAC requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC. V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. VI. Time and Temperature Controlled for Safety Food – Facility uses proper cooking time and temperatures. Reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – Consumer advisory provided for raw foods. IX. Highly Susceptible Populations – n/a X. Chemical – Toxic chemicals held in locations away from food or food prep to prevent contamination. XI. Conformance with Approved Procedures – OBSERVED INCOMPLETE HACCP PLAN AT THE TIME OF INSPECTION.

Inspection Information